Pasture Raised Pork

Why not just head out and shoot a feral hog? That's about as "Free Range" as you can get, and pretty much free for the taking.

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I do that already, but want something with a bit more fat.

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What are you looking to do with it? If just wanting a hog for making sausage and ground pork, harvest a feral one and then buy one or two pork bellies to grind up and mix with the leaner meat.

But if looking to cook a whole one like a cochon d'lait, I can see your point.

Reach out to T-Boy's in Mamou. They walk them in the back door and sell the products up front. They can probably lead you in the right direction.

I know i replied to you in the OB, but depending where you are, bourgeois meat market is another option. Local Cooling Farm has a storefront in Metairie called laughing buddha nursery that you could possibly order from. I know local cooling only does pasture pork but not sure on bourgeois.

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I tried making lard on two different occasions with store bought pork, and it was nasty.

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I've done the same with pork fat when cooking down pork bellies when making cracklin' but I don't save the rendered fat from that since I get the temperature up near 400 degrees to get the final "pop" on the pork.

I will save the tallow rendered from beef fat when I buy whole slabs to cut for steaks------N.Y. Strip and Ribeye mainly. I render that fat down at a much lower temperature and store it in Mason jars in the fridge where it sets up into a solid.

Check with Iverstine’s in BR and Gonsulin Farms in New Iberia. I believe both sell pasture raised pork.

There is a fellow by the name of Shane McNabb that lives south of Welsh that raises pasture pigs. He was in LA farm and ranch magazine. He will even drop off the cooking trailer for you to use is what the article said.